Prep Time:35 minsAdditional Time:1 hr 40 minsTotal Time:2 hrs 15 minsServings:4Yield:5 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hr 40 minsTotal Time:2 hrs 15 minsServings:4Yield:5 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr 40 mins
Additional Time:
1 hr 40 mins
Total Time:2 hrs 15 mins
Total Time:
2 hrs 15 mins
Servings:4
Servings:
4
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largeegg plus 1 yolk1cupfrozen butternut squash puree, thawed (see Tip)¾teaspoonsalt¼teaspoonground nutmeg2 ⅓cupsall-purpose flour, divided2tablespoonsbutter1tablespoonextra-virgin olive oil1clovegarlic, minced1teaspoonchopped fresh rosemary1ounceGrated Pecorino Romano cheese
Cook Mode(Keep screen awake)
Ingredients
1largeegg plus 1 yolk
1cupfrozen butternut squash puree, thawed (see Tip)
¾teaspoonsalt
¼teaspoonground nutmeg
2 ⅓cupsall-purpose flour, divided
2tablespoonsbutter
1tablespoonextra-virgin olive oil
1clovegarlic, minced
1teaspoonchopped fresh rosemary
1ounceGrated Pecorino Romano cheese
DirectionsWhisk egg and yolk in a medium bowl. Add squash, salt and nutmeg; whisk to combine. Add 2 cups flour and stir with a wooden spoon until the mixture starts to come together as a loose sticky dough.Spread the remaining 1/3 cup flour on a clean work surface, piling most of it toward the back of the area. Turn the dough out onto the floured area. Gently work the dough into a single piece, using as much flour as necessary to keep the dough from sticking to your hands. Do not knead.Pat the dough into a round disk. Cut into 4 equal wedges. Roll (and pinch) 1 portion on the floured surface into about a 3/4-inch-thick snake. Cut the snake into pieces about 3/4-inch wide. Repeat with the remaining 3 portions of dough. Turn the gnocchi cut-side down onto the floured surface and press down with a well-floured fork to flatten into ovals with tine marks. Transfer to a flour-dusted, parchment-lined baking sheet and refrigerate, uncovered, for 2 to 4 hours.Bring a large pot of water to a boil. Add the gnocchi and stir to keep them from sticking to the bottom of the pot. Cook, stirring occasionally, until the gnocchi float and are cooked through, about 10 minutes. Drain well and spread out on a baking sheet coated with cooking spray.Heat butter and oil in a large skillet over medium-high heat. Add garlic and sauté, stirring often, until fragrant and just starting to brown, about 30 seconds. Add rosemary and the gnocchi. Cook, gently stirring, until the gnocchi are heated through, about 3 minutes. Serve hot, sprinkled with Pecorino if desired.TipsTip: Frozen butternut squash puree is also sometimes labeled “cooked winter squash.” To make butternut squash puree from scratch, cut a butternut squash in half lengthwise. Scoop out seeds and pulp and set the halves, cut-side down, on a baking sheet lined with parchment. Bake at 350 degrees F for 50 minutes to 1 hour. When the squash is tender it will give gently when pressed through the skin. Allow the squash to cool before scooping the flesh into a food processor to puree. 1 large (2 1/2-pound) butternut squash makes about 3 1/4 cups puree.Originally appeared: EatingWell.com, August 2019
Directions
Whisk egg and yolk in a medium bowl. Add squash, salt and nutmeg; whisk to combine. Add 2 cups flour and stir with a wooden spoon until the mixture starts to come together as a loose sticky dough.Spread the remaining 1/3 cup flour on a clean work surface, piling most of it toward the back of the area. Turn the dough out onto the floured area. Gently work the dough into a single piece, using as much flour as necessary to keep the dough from sticking to your hands. Do not knead.Pat the dough into a round disk. Cut into 4 equal wedges. Roll (and pinch) 1 portion on the floured surface into about a 3/4-inch-thick snake. Cut the snake into pieces about 3/4-inch wide. Repeat with the remaining 3 portions of dough. Turn the gnocchi cut-side down onto the floured surface and press down with a well-floured fork to flatten into ovals with tine marks. Transfer to a flour-dusted, parchment-lined baking sheet and refrigerate, uncovered, for 2 to 4 hours.Bring a large pot of water to a boil. Add the gnocchi and stir to keep them from sticking to the bottom of the pot. Cook, stirring occasionally, until the gnocchi float and are cooked through, about 10 minutes. Drain well and spread out on a baking sheet coated with cooking spray.Heat butter and oil in a large skillet over medium-high heat. Add garlic and sauté, stirring often, until fragrant and just starting to brown, about 30 seconds. Add rosemary and the gnocchi. Cook, gently stirring, until the gnocchi are heated through, about 3 minutes. Serve hot, sprinkled with Pecorino if desired.TipsTip: Frozen butternut squash puree is also sometimes labeled “cooked winter squash.” To make butternut squash puree from scratch, cut a butternut squash in half lengthwise. Scoop out seeds and pulp and set the halves, cut-side down, on a baking sheet lined with parchment. Bake at 350 degrees F for 50 minutes to 1 hour. When the squash is tender it will give gently when pressed through the skin. Allow the squash to cool before scooping the flesh into a food processor to puree. 1 large (2 1/2-pound) butternut squash makes about 3 1/4 cups puree.
Whisk egg and yolk in a medium bowl. Add squash, salt and nutmeg; whisk to combine. Add 2 cups flour and stir with a wooden spoon until the mixture starts to come together as a loose sticky dough.
Spread the remaining 1/3 cup flour on a clean work surface, piling most of it toward the back of the area. Turn the dough out onto the floured area. Gently work the dough into a single piece, using as much flour as necessary to keep the dough from sticking to your hands. Do not knead.
Pat the dough into a round disk. Cut into 4 equal wedges. Roll (and pinch) 1 portion on the floured surface into about a 3/4-inch-thick snake. Cut the snake into pieces about 3/4-inch wide. Repeat with the remaining 3 portions of dough. Turn the gnocchi cut-side down onto the floured surface and press down with a well-floured fork to flatten into ovals with tine marks. Transfer to a flour-dusted, parchment-lined baking sheet and refrigerate, uncovered, for 2 to 4 hours.
Bring a large pot of water to a boil. Add the gnocchi and stir to keep them from sticking to the bottom of the pot. Cook, stirring occasionally, until the gnocchi float and are cooked through, about 10 minutes. Drain well and spread out on a baking sheet coated with cooking spray.
Heat butter and oil in a large skillet over medium-high heat. Add garlic and sauté, stirring often, until fragrant and just starting to brown, about 30 seconds. Add rosemary and the gnocchi. Cook, gently stirring, until the gnocchi are heated through, about 3 minutes. Serve hot, sprinkled with Pecorino if desired.
Tips
Tip: Frozen butternut squash puree is also sometimes labeled “cooked winter squash.” To make butternut squash puree from scratch, cut a butternut squash in half lengthwise. Scoop out seeds and pulp and set the halves, cut-side down, on a baking sheet lined with parchment. Bake at 350 degrees F for 50 minutes to 1 hour. When the squash is tender it will give gently when pressed through the skin. Allow the squash to cool before scooping the flesh into a food processor to puree. 1 large (2 1/2-pound) butternut squash makes about 3 1/4 cups puree.
Originally appeared: EatingWell.com, August 2019
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Nutrition Facts(per serving)417Calories12gFat65gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
